Grapes – Risotto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g bacon (pork belly), smoked
- 4 slices bacon (breakfast bacon)
- 2 tablespoon olive oil
- 2 tablespoon butter
- 300 g rice (risotto rice)
- 1 liter vegetable stock
- salt
- 1 onion (s)
- 300 g rapes, seedless, as small as possible (cut lare rapes in half)
- 100 g parmesan, freshly rated
- parsley
- pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion, cut the pork belly into small cubes. Heat the olive oil and butter and sauté the onion and bacon cubes until translucent. Add the rice and sauté briefly. Gradually add the hot broth to the rice. Whenever the liquid is absorbed, add more broth. Don`t forget to stir. Season with salt and pepper.
- In the meantime, fry the breakfast bacon until crispy. Then set aside.
- Just before the end of the cooking time, add the washed grapes. Finely chop the parsley and fold in. Finally add the grated parmesan cheese.
- Arrange and finally put a slice of bacon on each plate.
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